Bring your favorite restaurant's crunchy taco home with this Mexican meal that's cheesy and easy to make. Taco night will never have looked better!

Ingredients

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8 Food Lion burrito size flour tortillas (9" round)

4 corn tostada shells

1 pound Food Lion fresh ground beef

2 tablespoons Food Lion taco seasoning mix

2 cups Food Lion fancy shredded 4 cheese Mexican blend

Food Lion original sour cream

Nature's Place organic Romaine (or shredded) lettuce

Grape tomatoes, quartered (or chopped)

1/4 cup Cha Ching pure vegetable oil, divided into four tablespoons

Directions

Set four large tortillas to the side.

For the remaining four tortillas, place a tostada shell onto the center of each tortilla. Use kitchen shears to cut the tortillas to fit the tostada. Repeat for all four tortillas, then set aside with tostada shells until ready to use.

In a large skillet over medium heat, cook the ground beef with the taco seasoning mix. Crumble the beef as it cooks, creating small pieces. Cook 5-7 minutes, or until completely browned and cooked through.

Transfer the beef to a plate lined with paper towels to drain, and carefully wipe out the skillet once it has cooled.

To build the taco wraps : lay the full-size large tortilla onto a flat surface. Scoop about 1/4 cup of seasoned ground beef onto the very center of the tortilla, and flatten it to create an even layer.

Sprinkle 1/4 cup of shredded cheese over the seasoned ground beef.

Spread sour cream over the surface of a corn tostada shell, then place the shell, sour cream side up, onto the beef and cheese. The surface of the beef and cheese should be the same size as the tostada shell.

Place the cut-out tortilla on top of the tostada shell, carefully pressing down to secure it onto the toppings.

Carefully fold the large tortilla towards the middle of the cut out tortilla, creating pleats that surround the shell. Repeat until the tortilla is completely enclosed. Set aside, and repeat for all other taco wraps.

Heat one tablespoon of oil in the same skillet used to brown the beef. Once the oil is hot, carefully place the taco wrap, pleated side down, into the skillet. Cook for 2-3 minutes, or until the underside is golden and crispy. Flip the wrap onto the other side, and cook another 2-3 minutes until golden and crispy.

Repeat for all four taco wraps.

Cut in half, and serve hot.

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